Asafoetida

Asafoetida (/æsəˈfɛtɪdə/; also spelled asafetida) is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, perennial herbs of the carrot family. It is produced in Iran, Afghanistan, Central Asia and Northwest China (Xinjiang). Different regions have different botanical sources.

Asafoetida has a pungent smell, as reflected in its name, lending it the common name of "stinking gum". The odour dissipates upon cooking; in cooked dishes, it delivers a smooth flavour reminiscent of leeks or other onion relatives. Asafoetida is also known colloquially as "devil's dung" in English (and similar expressions in many other languages).

The English name is derived from asa, a Latinised form of Persian azā 'mastic', and Latin foetidus 'stinky'.

Other names include, with its pungent odour having resulted in many unpleasant names:

Typical asafoetida contains about 40–64% resin, 25% endogeneous gum, 10–17% volatile oil, and 1.5–10% ash. The resin portion contains asaresinotannols A and B, ferulic acid, umbelliferone, and four unidentified compounds. The volatile oil component is rich in various organosulfide compounds, such as 2-butyl-propenyl-disulphide, diallyl sulphide, diallyl disulphide (also present in garlic) and dimethyl trisulfide, which is also responsible for the odour of cooked onions. The organosulfides are primarily responsible for the odour and flavour of asafoetida.

Many Ferula species are utilised as the sources of asafoetida. Most of them are characterised by abundant sulphur-containing compounds in the essential oil.

This spice is used as a digestive aid, in food as a condiment, and in pickling. It plays a critical flavouring role in Indian vegetarian cuisine by acting as a savory enhancer. Used along with turmeric, it is a standard component of lentil curries, such as dal, chickpea curries, and vegetable dishes, especially those based on potato and cauliflower. Asafoetida is quickly heated in hot oil before it is sprinkled on the food. It is sometimes used to harmonise sweet, sour, salty, and spicy components in food. The spice is added to the food as it's tempered.

In its pure form, it is sold in the form of chunks of resin, small quantities of which are scraped off for use. The odour of the pure resin is so strong that the pungent smell will contaminate other spices stored nearby if it is not stored in an airtight container.